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Ask your managers what they would do to prevent losses. The paltry responses might surprise you…unpleasantly. How many managers really audit their inventories, or peruse the opening and closing alarm lists, or look for checks with odd totals or excessive coupon deductions? The truth is most managers are reactive; that is, they deal with problems only when they are brought to their attention. Even managers who see problems happening often see only the same problems while huge losses are unbeknownst to them. Watch this video to get an idea of what surveillance technology is available. To me, this software replaces a manager and potentially eliminates an assistant area supervisor. How much is that worth to you?

Posts that drive profits

In one of my recent projects, the restaurant had devised a home-grown tip disbursement sheet. One of their executives had put together the mother-of-all-spreadsheets to track the tips, tip-outs, and net tip payments to each server, bartender, busser, barback, foodrunner, and expo. Staffers did not take their credit card tips home in cash every night. […]

Rather than relying on local traffic wouldn’t you prefer to have a “Destination” restaurant that people will drive for 20, 30 minutes or more to visit? Destination Restaurant Consulting offers a variety of services for restaurants with the overall goal of enhancing the bottom line. In addition to helping create signature dishes, facility design, staff training, marketing, and branding we also are experts […]

It amazes me how little restaurant managers focus on how many people they need to staff for a shift. I hear things like “I’m good tonight. I have Jose and Ramon. They’re awesome line cooks!” Perhaps they are, but what does that mean mathematically? Every management decision should have a mathematical formula in order to […]

A post on LinkedIn.Com asks for advice on controlling liquor costs at a Country Club. There were a lot of good suggestions. The one thing that stands out is knowing what your overall, zero-waste pour cost is based on your purchase prices and sell prices. Call this the “Perfect World” PC (pour cost). Here’s the 1-2-3 on […]

Here’s a list of considerations to review for each dish as they come up for evaluation at that critical point when it’s time to evolve the menu. So often managers forget to do one or more of these diligences when they are redesigning their menu. The menu is the key tool in driving sales and […]